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Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.)

Alemu Girma Tura, Solomon Abera, Belay Dereje Olika, Teklu Chalcisa
Received: 31 January 2020    Accepted: 26 February 2020    Published: 23 June 2020
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Abstract

Temash is one of barley varieties and traditionally used for kolo and malt. This study was conducted on its use for malt production. It was aimed to evaluate the effect of germination temperature and time on malt quality. The experiment consisted of the factorial design of two factors namely, germination temperature (15, 18 and 21°C) and germination time (3, 4 and 5 days), and was laid out in 3x3 completely randomized design with three replication. Each sample was steeped at room temperature (24°C) for 37 hrs and kilned at 50°C for 24 hrs. Samples subjected to treatments were evaluated for malt quality parameters. Temash grain proximate compositions were also analyzed. Regarding malt quality, germination at 18°C temperature for 4 days had better results with relatively higher hot water extraction and friability and lower weight loss. In the case of the grain quality requirements, temash grain fulfilled the acceptable range of the European Brewery Convention (EBC) and Asela Malt Factory Standard (Ethiopia).

DOI 10.11648/j.jfns.20200803.13
Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 3, May 2020)
Page(s) 63-73
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

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Keywords

Germination, Malt Quality, Physical Properties, Temash Barley Grain

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    Alemu Girma Tura, Solomon Abera, Belay Dereje Olika, Teklu Chalcisa. (2020). Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.). Journal of Food and Nutrition Sciences, 8(3), 63-73. https://doi.org/10.11648/j.jfns.20200803.13

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    Alemu Girma Tura; Solomon Abera; Belay Dereje Olika; Teklu Chalcisa. Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.). J. Food Nutr. Sci. 2020, 8(3), 63-73. doi: 10.11648/j.jfns.20200803.13

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    AMA Style

    Alemu Girma Tura, Solomon Abera, Belay Dereje Olika, Teklu Chalcisa. Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.). J Food Nutr Sci. 2020;8(3):63-73. doi: 10.11648/j.jfns.20200803.13

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  • @article{10.11648/j.jfns.20200803.13,
  author = {Alemu Girma Tura and Solomon Abera and Belay Dereje Olika and Teklu Chalcisa},
  title = {Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {8},
  number = {3},
  pages = {63-73},
  doi = {10.11648/j.jfns.20200803.13},
  url = {https://doi.org/10.11648/j.jfns.20200803.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200803.13},
  abstract = {Temash is one of barley varieties and traditionally used for kolo and malt. This study was conducted on its use for malt production. It was aimed to evaluate the effect of germination temperature and time on malt quality. The experiment consisted of the factorial design of two factors namely, germination temperature (15, 18 and 21°C) and germination time (3, 4 and 5 days), and was laid out in 3x3 completely randomized design with three replication. Each sample was steeped at room temperature (24°C) for 37 hrs and kilned at 50°C for 24 hrs. Samples subjected to treatments were evaluated for malt quality parameters. Temash grain proximate compositions were also analyzed. Regarding malt quality, germination at 18°C temperature for 4 days had better results with relatively higher hot water extraction and friability and lower weight loss. In the case of the grain quality requirements, temash grain fulfilled the acceptable range of the European Brewery Convention (EBC) and Asela Malt Factory Standard (Ethiopia).},
 year = {2020}
}

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T1  - Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.)
AU  - Alemu Girma Tura
AU  - Solomon Abera
AU  - Belay Dereje Olika
AU  - Teklu Chalcisa
Y1  - 2020/06/23
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N1  - https://doi.org/10.11648/j.jfns.20200803.13
DO  - 10.11648/j.jfns.20200803.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 63
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PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20200803.13
AB  - Temash is one of barley varieties and traditionally used for kolo and malt. This study was conducted on its use for malt production. It was aimed to evaluate the effect of germination temperature and time on malt quality. The experiment consisted of the factorial design of two factors namely, germination temperature (15, 18 and 21°C) and germination time (3, 4 and 5 days), and was laid out in 3x3 completely randomized design with three replication. Each sample was steeped at room temperature (24°C) for 37 hrs and kilned at 50°C for 24 hrs. Samples subjected to treatments were evaluated for malt quality parameters. Temash grain proximate compositions were also analyzed. Regarding malt quality, germination at 18°C temperature for 4 days had better results with relatively higher hot water extraction and friability and lower weight loss. In the case of the grain quality requirements, temash grain fulfilled the acceptable range of the European Brewery Convention (EBC) and Asela Malt Factory Standard (Ethiopia).
VL  - 8
IS  - 3
ER  -

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Author Information

  • Alemu Girma Tura

    Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

  • Solomon Abera

    Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia

  • Belay Dereje Olika

    Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

  • Teklu Chalcisa

    Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

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